“Braggot” is the term for a fermented beverage made from both barley and honey, making it a hybrid of beer and mead. Prickly Pear Braggot was made with Knapweed honey from north west Montana and Red Prickly Pear juice from the Southwestern United States. Eighteen 55-gallon drums of honey and 12 drums of prickly pear juice were added by hand to the brew.

ABV: 10ABW: 8Color: 8Bitterness: 20Original gravity: 1092

Rich bright golden color covered with an ermine head of tiny bubbles that leave a lovely lace pattern on the glass as they dissipate. Nice nose of fruity yeast, honey and pears (perhaps apples.) Full rich mouthfeel coats the palate with a rich, satisfying taste that is distinct and well balanced. Flavor is floral; warm, fruity, but not sweet; and satisfying; preferable to most ciders, perrys and meads that I have tasted. With Belgian waffles, smothered with maple syrup, fresh fruit, yogurt and crispy bacon, this is a beer (braggot) for brunch!- Charles Finkel

A compelling essay on cactus and desert aromas, though myself, being well versed with prickly pear character, this draft is subtle. Golden, little head retention, perfectly clear, no hop character. Sweet overall impact will appeal to those seeking sweet in their ale. Prickly pear cactus fruit can be quite transfixing. This creative and innovative brew is probably not complex enough to engage prickly pear aficionados, but the essay in a bottle is worth exploring further.- Charlie Papazian

Charles FinkelFounder of Merchant du Vin and the Pike Brewing Co., Charles Finkel is a pioneer in the marketing of craft beers in America.

Charlie PapazianAuthor of the New Complete Joy of Homebrewing, founder of the Great American Beer Festival and a Beer Examiner at www.examiner.com, Papazian is a leading voice in beer and brewing.